Frozen paratha
Paratha is the flaky, layered flatbread eaten right across North India and Pakistan: with breakfast eggs, alongside a cup of chai or wrapped around last night's curry. Kneading, stuffing… 34 Products
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Frozen paratha
Paratha is the flaky, layered flatbread eaten right across North India and Pakistan: with breakfast eggs, alongside a cup of chai or wrapped around last night's curry. Kneading, stuffing and rolling dough by hand takes a while, so we keep a wide range of frozen parathas that go straight from the freezer into the pan. Stuffed options include aloo (potato), gobi (cauliflower), mooli (white radish), methi (fenugreek leaves), paneer and mixed vegetable; plain ones come as classic, ASLI and many-layered lachcha.
From Kerala come the crisp, coiled Malabar parathas, for example from Sujitha, which are lovely with kurma and other South Indian dishes. Family packs from Mughal and Hamza suit bigger households. For a change of bread, browse our naan, chapati and Arabic flatbread.
Fancy making your own? Start with a bag of chapati atta. Frozen breads leave us Monday to Wednesday packed in an insulated box, with a €9.99 cool-box fee.
Getting frozen paratha right
The golden rule is simple: cook them from frozen. Thawed parathas stick together and tear, while frozen ones peel apart cleanly once you remove the plastic sheets between them.
- Heat a dry frying pan or tawa over a medium flame and cook each paratha for roughly 1–2 minutes per side, until golden spots appear.
- For lachcha paratha, scrunch the hot bread gently between your palms to open up the layers.
- Most varieties already contain fat, but a brush of ghee gives an extra-crisp finish.
- Reseal an opened pack straight away and return it to the freezer.
A Punjabi-style breakfast is aloo or gobi paratha with plain yoghurt, a knob of butter and a spoonful of mango or chilli pickle.
Frequently asked questions
Do I need to thaw frozen paratha before cooking?
No. Put them into the hot pan while still frozen. That way they peel cleanly off the separating sheet and keep their shape, whereas thawed parathas turn sticky and tend to tear when you flip them.
What's the difference between lachcha and Malabar paratha?
Lachcha paratha is a North Indian and Pakistani bread rolled from wheat dough into many thin, buttery layers. Malabar paratha comes from Kerala, is usually made with white flour, coiled into a spiral and especially flaky.
How many parathas should I allow per person?
For breakfast, one or two per person is usually plenty with a curry, yoghurt or achar on the side. Stuffed versions such as aloo, gobi or paneer are far more filling than plain or lachcha, so one is often enough.
Can I cook paratha in the oven or an air fryer?
You can. In an air fryer they need around 4–6 minutes at about 180 °C, turned once. The oven tends to dry them out a little, so a hot tawa or frying pan still gives the crispest, most authentic result.